Four Cheese Pasta With Broccoli Bake Recipes

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CHEESY PASTA BAKE



Cheesy pasta bake image

Can't choose between cauliflower cheese or macaroni cheese? This veg-charged hybrid is a real winner. It works particularly well with leafy greens and broccoli, but feel free to mix it up with whatever veg you have available.

Provided by Jamie Oliver

Categories     Batch cooking     Tesco Community Cookery School with Jamie Oliver     Cauliflower

Time 30m

Yield 12

Number Of Ingredients 8

1 kg cauliflower, broccoli or a mixture of both
800 g dried pasta (penne, farfalle, macaroni)
750 g leafy greens (kale, spinach or peas)
5 ml olive oil
2 litres white base sauce
2 teaspoons yellow or Dijon mustard, optional
230 g hard cheese
500 g stale white or brown bread, optional

Steps:

  • Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
  • Preheat the oven 180°C/350°F/gas 4.
  • Break the cauliflower and broccoli into florets.
  • Cook the pasta in a large pan of boiling salted water according to the packet instructions, adding the cauliflower and broccoli for the last 4 minutes, then drain, reserving a mugful of cooking water.
  • Remove and discard any tough stalky bits from the leafy greens, then chop into bite-sized pieces.
  • Place a pan large enough to hold all the ingredients on a medium heat with the olive oil. Add the greens and cook for 3 minutes or until wilted.
  • Add the white sauce, mustard (if using) and pasta and veg. Grate over the cheese and give everything a good mix, adding a splash of cooking water to loosen. Season to taste.
  • Transfer to a large, deep baking tray (60x40cm).
  • Tear the bread (if using) into small chunks and whiz in a food processor to chunky crumbs. Scatter the breadcrumbs over the pasta and season with a little black pepper.
  • Bake for 10 minutes or until golden and bubbling.

Nutrition Facts : Calories 522 calories, Fat 16.8 g fat, SaturatedFat 8.9 g saturated fat, Protein 24.2 g protein, Carbohydrate 73.6 g carbohydrate, Sugar 12.8 g sugar, Sodium 0.7 g salt, Fiber 4.7 g fibre

FOUR-CHEESE BAKED PENNE



Four-Cheese Baked Penne image

This cheesy pasta dish is comforting, hearty, delicious and-surprise!-meatless. Filling whole grains, low-fat protein and a touch of heat make this recipe a keeper! Serve with a salad and crusty bread. -Janet Elrod, Newnan, Georgia

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 15

4 cups uncooked whole wheat penne pasta
1 medium onion, chopped
2 teaspoons olive oil
4 garlic cloves, minced
1 can (15 ounces) crushed tomatoes
1 can (8 ounces) tomato sauce
3 tablespoons minced fresh parsley or 1 tablespoon dried parsley flakes
1 teaspoon dried oregano
1 teaspoon dried rosemary, crushed
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1-1/2 cups 2% cottage cheese
1-1/4 cups shredded part-skim mozzarella cheese, divided
1 cup part-skim ricotta cheese
1/4 cup grated Parmesan cheese

Steps:

  • Cook penne according to package directions., Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, tomato sauce, parsley, oregano, rosemary, pepper flakes and pepper. Bring to a boil. Remove from the heat; cool for 15 minutes., Preheat oven to 400°. Drain penne; add to sauce. Stir in cottage cheese, 1/2 cup mozzarella and all of the ricotta. Transfer to a 13x9-in. baking dish coated with cooking spray. Top with Parmesan cheese and remaining mozzarella., Bake, uncovered, 20-25 minutes or until bubbly.

Nutrition Facts : Calories 523 calories, Fat 12g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 682mg sodium, Carbohydrate 72g carbohydrate (6g sugars, Fiber 11g fiber), Protein 32g protein.

FOUR CHEESE SAUCE



Four Cheese Sauce image

This four cheese sauce is great with gnocchi, fettuccini, or your choice of pasta. Garlicky French bread would be a tasty accompaniment.

Provided by Dominic

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Yield 16

Number Of Ingredients 6

2 cups heavy whipping cream
½ cup butter
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
½ cup shredded provolone cheese
½ cup grated Romano cheese

Steps:

  • In a medium saucepan combine whipping cream and butter. Bring to a simmer over medium heat, stirring frequently until butter melts. Gradually stir in grated Parmesan cheese, grated mozzarella cheese, grated provolone cheese, and grated Romano cheese. Reduce heat to low, and continue to stir just until all cheese is melted.
  • Serve immediately, sauce will thicken upon standing.

Nutrition Facts : Calories 203.6 calories, Carbohydrate 1.2 g, Cholesterol 67.7 mg, Fat 20.4 g, Protein 4.6 g, SaturatedFat 12.7 g, Sodium 193.1 mg, Sugar 0.1 g

BROCCOLI PASTA BAKE



Broccoli pasta bake image

A versatile pasta bake is a midweek staple and this recipe can even be made ahead and frozen for extra convenience

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 11

1l milk
2 garlic cloves , bashed
2 bay leaves
500g dried pasta
350g broccoli , in small florets
75g butter
75g plain flour
a little freshly grated nutmeg
1 tsp mustard powder
small bunch parsley , roughly chopped
200g cheese , grated (cheddar, Parmesan, Gruyère, or a mixture)

Steps:

  • Bring the milk, garlic and bay leaves to the boil in a small saucepan, then remove from the heat and leave to infuse. Cook the pasta to al dente following pack instructions (if you're freezing, cook for 1 min less), adding the broccoli for the final 2 mins. Drain.
  • Strain the milk into a jug. Heat the butter in the pan until foaming then stir in the flour for 1 min. Add the milk a little at a time, stirring or whisking constantly to remove any lumps. Bubble for 1-2 mins, stirring constantly until you have a thick, lump-free sauce.
  • Remove from the heat and stir in some nutmeg, the mustard powder, parsley, three-quarters of the cheese and seasoning. Combine with the pasta and broccoli and transfer to one large, or individual, heatproof dishes. Scatter over the remaining cheese and cool and freeze for up to three months, or heat the grill to high and cook for 2-3 mins until golden and bubbling. If frozen, defrost in the fridge overnight, then cook at 200C/180C fan/gas 6 for 30-40 mins until piping hot.

Nutrition Facts : Calories 667 calories, Fat 27 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 0.98 milligram of sodium

PASTA BROCCOLI BAKE



Pasta Broccoli Bake image

A quick to prepare casserole with broccoli and a flavorful cheese sauce. You will love the fact that you might already have all the ingredients needed for this recipe in your house.

Provided by Donna

Categories     Side Dish

Yield 9

Number Of Ingredients 14

1 (8 ounce) package fusilli pasta
1 tablespoon olive oil
2 teaspoons salt
⅓ cup butter
⅓ cup all-purpose flour
3 cups milk
¾ cup grated Parmesan cheese
1 teaspoon salt
½ teaspoon garlic salt
⅛ teaspoon ground nutmeg
⅛ teaspoon dried thyme
1 ½ cups shredded sharp Cheddar cheese
1 ½ pounds fresh broccoli, cooked
¾ cup shredded Swiss cheese

Steps:

  • In a large pot of boiling salted water cook rigatoni or fusilli pasta with one tablespoon of oil until al dente. Drain.
  • Meanwhile, in a large saucepan melt butter or margarine. Stir in flour and milk and whisk until mixture boils and thickens. Add grated Parmesan cheese, salt, garlic salt, nutmeg, thyme and grated Cheddar cheese and stir until blended.
  • Add cooked broccoli and drained pasta to cheese sauce. Mix well. Pour into a greased 9x13 inch baking dish. Sprinkle with grated Swiss cheese.
  • Bake uncovered at 350 degrees C(175 degrees C) for 20 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 405.1 calories, Carbohydrate 32.1 g, Cholesterol 62.9 mg, Fat 22.7 g, Fiber 2.9 g, Protein 19.3 g, SaturatedFat 13.3 g, Sodium 1246.2 mg, Sugar 6.1 g

SPAGHETTI, BROCCOLI AND CHEESE CASSEROLE



Spaghetti, Broccoli and Cheese Casserole image

Another family favorite that is always made for any gathering! Even though my sisters, brother and I love to cook, we still like to make our favorite comfort foods. This serves a lot and can be made the day ahead which make it an easy dish to bring. I love Ronzoni Smart Taste or Dreamfields pasta when I cook.

Provided by Polly W

Categories     Spaghetti

Time 1h5m

Yield 1 13x9 pan, 6-8 serving(s)

Number Of Ingredients 6

3/4 lb thin spaghetti
1 lb Velveeta cheese
24 ounces chopped frozen broccoli
1 medium onion, chopped
1/2 cup unsalted butter
3/4 cup milk

Steps:

  • Cook pasta as directed and drain well.
  • Thaw broccoli and drain well.
  • Melt butter in 10 inch fry pan add onion and cook for 10 min on medium heat, add broccoli and mix well.
  • Slice Velveeta cheese.
  • Grease bottom on 13x9 pan with butter.
  • Put 1/2 cooked pasta in bottom of pan top with 1/2 Velveeta cheese slices add 1/2 mixture of broccoli.
  • Add remaining pasta,and broccoli then top with remaining cheese.
  • Pour milk over top and sprinkle with parmesan cheese.
  • Bake 350°F for 40-45 minutes.

Nutrition Facts : Calories 632.4, Fat 34.5, SaturatedFat 21.4, Cholesterol 104.7, Sodium 1168.7, Carbohydrate 54.5, Fiber 3.7, Sugar 8.3, Protein 28

CHEESY BROCCOLI RIGATONI



Cheesy Broccoli Rigatoni image

"This cheese-and-veggie-packed pasta side dish always brings compliments. Add chicken or shrimp, and you'll have a well-balanced entree," Lisa Csiki of North Windham, Connecticut suggests. "The tasty white sauce can be used on many foods. My husband even likes it spooned over eggs!"

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 10 servings.

Number Of Ingredients 9

12 ounces uncooked rigatoni or large tube pasta
3 garlic cloves, minced
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon salt
1 tablespoon olive oil
2-1/2 cups fat-free milk
5 cups fresh broccoli florets
2 cups shredded part-skim mozzarella cheese, divided

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large saucepan, saute garlic in butter over medium heat for 1 minute. Stir in flour and salt until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside. Drain pasta and toss with oil; set aside., In a large saucepan, bring 1 in. of water and broccoli to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Drain and rinse with cold water., In a 13x9-in. baking dish coated with cooking spray, layer 1 cup white sauce, half of the pasta and broccoli and 1/2 cup cheese. Repeat layers. Top with remaining sauce and cheese. , Cover and bake at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 280 calories, Fat 11g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 434mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges

CHEESY BROCCOLI PASTA BAKE



Cheesy Broccoli Pasta Bake image

This Cheesy Broccoli Pasta Bake is made with just a few ingredients that you probably already have in your kitchen.

Provided by Dannii

Categories     Dinner     Lunch     Main Course

Time 30m

Number Of Ingredients 4

280 g fusilli
6 servings cheese sauce
1 head broccoli (chopped in to small pieces)
40 g golden breadcrumbs

Steps:

  • Put the pasta in a pan of boiling water and simmer for 10-12 minutes until it still has a little bit of bite to it.
  • Make the cheese sauce.
  • Add the broccoli to the pasta about 3 minutes before the pasta is finished cooking. You don't want to overcook the broccoli, as it will become mushy once baked.
  • Drain the pasta and then add the cheese sauce and mix well. Put the mixture in to a large baking dish.
  • Sprinkle with the breadcrumbs and extra cheese (optional) and then put in a preheated oven at 190°C/375°F/Gas 5 for 15 minutes until the top starts to crisp up.

Nutrition Facts : ServingSize 1 portion, Calories 563 kcal, Carbohydrate 74 g, Protein 25 g, Fat 21 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 60 mg, Sodium 409 mg, Fiber 7 g, Sugar 12 g, UnsaturatedFat 8 g

BAKED CHEESY PASTA WITH BROCCOLI



Baked Cheesy Pasta with Broccoli image

Broccoli and cheese make a great pair, especially in a baked pasta. You could substitute broccolini or broccoli rabe: Broccolini is slightly sweeter than broccoli, while broccoli rabe is pleasingly bitter.

Provided by Antoni Porowski

Categories     Mains

Time 1h

Number Of Ingredients 14

Kosher salt
1/2 cup panko (Japanese bread crumbs)
2 tablespoons chopped fresh flat-leaf parsley (optional)
1 tablespoon chopped fresh thyme or 1/4 teaspoon dried thyme
1/2 teaspoon red pepper flakes
3/4 cup (2 1/2 ounces) freshly grated Parmigiano-Reggiano cheese
1/2 teaspoon grated lemon zest (preferably organic)
4 tablespoons (2 oz) unsalted butter
8 ounces fusilli or other short pasta
1 large (1 1/2 lbs) bunch broccoli* (trimmed, florets and stems chopped)
2 tablespoons all-purpose flour
2 1/2 cups whole milk
8 ounces (about 2 cups) mozzarella cheese (preferably fresh, torn into bite-size pieces)
3 tablespoons fresh lemon juice (optional)

Steps:

  • Preheat oven to 400°F (205°C).
  • Bring a large pot of well-salted water to boil over high heat.
  • Meanwhile, in a small bowl, combine the panko, parsley, if using, thyme, red pepper flakes, 1/4 cup (25 g) of the Parmesan, the lemon zest, and 1/4 teaspoon salt.
  • In a small skillet over medium-low heat, or in a microwave-safe dish in the microwave, melt 2 tablespoons of butter. Pour over the panko mixture, and toss to coat.
  • Cook pasta in the boiling water for 2 minutes less than the al dente time indicated on the package. Add the broccoli and cook until it is crisp-tender and the pasta is al dente, about 2 minutes more. Drain the pasta and broccoli in a colander.
  • Add remaining 2 tablespoons of butter to the pot and melt over medium heat. Whisk in the flour and cook, whisking, until the mixture begins to bubble, about 1 minute.
  • Gradually whisk in the milk, about 1/3 cup (80 ml) at a time, whisking until smooth between additions. Bring to a simmer, whisking, and cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes.
  • Remove from the heat, add the mozzarella, remaining 1/2 cup (50 g) Parmesan, and 1 teaspoon salt, and whisk together until the cheese is mostly melted (the mozzarella may not fully incorporate into the sauce; this is okay).
  • Add the pasta, broccoli, and lemon juice, if using, to the sauce and toss to combine. Dump into a large cast-iron skillet or 2-quart (2 L) baking dish and top with the bread crumb mixture.
  • Bake until the pasta is bubbling and the bread crumbs are golden brown, 15 to 20 minutes. Remove from the oven and let stand for 5 to 10 minutes to allow the sauce to thicken before serving.

Nutrition Facts : ServingSize 1 serving, Calories 507 kcal, Carbohydrate 48 g, Protein 25 g, Fat 24 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 70 mg, Sodium 562 mg, Fiber 5 g, Sugar 9 g, UnsaturatedFat 7 g

CHEESY BROCCOLI PASTA BAKE



Cheesy broccoli pasta bake image

Whip up this cheap, simple and satisfying meal in just 30 minutes.

Provided by Good Food team

Categories     Dinner, Main course, Pasta

Time 30m

Number Of Ingredients 7

280g penne
280g broccoli, cut into florets
25g butter
25g plain flour
300ml milk
1 tbsp wholegrain mustard
140g mature cheddar, grated

Steps:

  • Cook the pasta, adding the broccoli for the final 4-5 mins and cooking until tender. Drain well, then heat the grill.
  • Heat the butter in a saucepan and stir in the flour. Cook for 1 min, then gradually add the milk, stirring well between each addition. Bring to the boil, stirring, then simmer for 2 mins, before stirring in the mustard, half the cheese and seasoning.
  • Mix the pasta and broccoli into the sauce and spoon into an ovenproof dish. Scatter over the remaining cheese and place under a hot grill for 3-4 mins until golden and bubbling.

Nutrition Facts : Calories 539 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 1.01 milligram of sodium

FOUR CHEESE PASTA WITH BROCCOLI BAKE



Four Cheese Pasta with Broccoli Bake image

Set the table for something special with our Four Cheese Pasta with Broccoli Bake. This pasta with broccoli bake will warm hearts as well as tummies.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 8 servings.

Number Of Ingredients 11

1 Tbsp. olive oil
1 can (8 oz.) sliced mushrooms, drained
4 green onions, sliced
3 cloves garlic, minced
1 cup part-skim ricotta cheese
1/2 cup shredded Parmesan cheese
1/2 cup crumbled blue cheese
1 cup milk
1 pkg. (16 oz.) farfalle (bow-tie pasta)
2 cups KRAFT Shredded Mozzarella Cheese
1 pkg. (10 oz.) frozen broccoli florets, thawed, drained

Steps:

  • Heat oven to 375°F.
  • Heat oil in large skillet on medium-high heat. Add mushrooms, onions and garlic; cook and stir until tender. Add ricotta cheese, Parmesan cheese, blue cheese and milk; cook until blue cheese is melted, stirring constantly.
  • Add pasta, mozzarella cheese and broccoli; mix lightly. Spoon into 2-quart casserole dish.
  • Bake 20 to 25 min. or until heated through.

Nutrition Facts : Calories 380, Fat 18 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 35 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 22 g

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